Salads
Ensalada de Chiles Rellenos
Contributed by Jean B.
Serves 3
An astonishingly good salad inspired by the cuisine of Mexico. I think I
combined a couple of different ideas here....
6 canned California chiles
Dressing:
4 Tbsps water
2 Tbsps oil
2 Tbsps wine vinegar
1 clove garlic, sliced
1/4 tsp salt
1/8 tsp marjoram
1/8 tsp oregano
1/2 bay leaf
guacamole (see below)
orange slices-ca 1/2-inch thick
lettuce
Marinate chiles in dressing ingredients for ca 24 hours.
Drain chiles and carefully stuff with guacamole.
Arrange chiles on orange slices, which are nestled on lettuce leaves.
Guacamole
Contributed by Jean B.
Use amounts in parentheses for a smaller amount.
Note that I came up with
this recipe before I had heard of cilantro-let alone before I could actually buy it....
2 large ripe Hass avocados (1)
1/2 cup peeled, chopped tomato (1/4 c)
2 Tbsps lime or lemon juice (1)
1-3 fresh or canned jalapenos, minced (opt.) (1/2-1)
1 small onion, minced (1 Tbsp)
1 Tbsp cider vinegar (1 1/2 tsp)
1/2-3/4 tsp salt (1/4)
1/2-3/4 tsp ground coriander (1/4)
1/4 tsp garlic powder (1/8)
1/4 tsp chili powder (1/8 tsp)
1/4 tsp cracked pepper (1/8 tsp)
Mash avocados, leaving some lumps.
Add remaining ingredients, mixing well.
Chill.
Use as a dip for tostadas, shrimp, etc., as a topping for chalupas, etc.
Dorothy Belding's Romaine with Anchovy Dressing
Contributed by Jean B.
This dressing is VERY strong but VERY good.
I'm not a great anchovy fan, so it's interesting that I like this salad a lot.
Note that the anchovies here are very salty and packed in oil....
8 anchovies
3 Tbsp oil (NOT from anchovies)
3 Tbsp wine vinegar (I think we used red)
1 head romaine, torn and chilled
2 Tbsp herb-flavored crumbs or a lot of homemade herb croutons
Puree anchovies, oil, and vinegar in blender or mini processor.
Serve over lettuce, tossing with crumbs or croutons.